2 teaspoons peanut oil
4 cups cooked spaghetti
1/2 cup low sodium chicken broth
2 tablespoons apple juice
1-1/2 tablespoons rice wine vinegar
1 tablespoon each low sodium teriyaki sauce and cornstarch
2 packets NatraTaste Blue granulated sugar substitute
1 teaspoon sesame oil
4 cups broccoli florets
4 medium carrots, thinly sliced
1 medium red bell pepper, cut into strips
1 bunch scallions, cut into 1-inch pieces
1 cup drained canned baby corn
1. In a large wok or nonstick skillet heat peanut oil. Add spaghetti; stir fry 5 to 6 minutes until spaghetti is crisp and golden. Remove with slotted spoon and place on a large serving platter. In a 2-cup measure, combine broth, apple juice, vinegar, teriyaki sauce, cornstarch, NatraTaste Blue and sesame oil; mix until cornstarch and NatraTaste Blue are dissolved.
2. Add remaining ingredients to wok; stirfry 6 to 8 minutes or just until tender. Stir in broth mixture; cook one minute longer, until sauce thickens slightly. Spoon vegetable mixture over crisp spaghetti. Makes 4 servings.
Per Serving: 330 calories, 12 g protein, 60 g carbohydrate, 5 g fat, 0 mg cholesterol, 380 mg sodium
Diabetic Exchanges: 3 starch/bread exchanges, 2 vegetable exchanges, 1 fat exchange
Tip: To serve on hot cooked spaghetti, cook 10 ounces uncooked spaghetti according to package directions. Drain; toss with 2 teaspoons peanut oil.
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